Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/87086
Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Kubiliūtė, Oksana
Contributor(s): Danilčenko, Honorata
Title: Vitaminų kiekis daiginamose maistui sėklose
Other Title: Vitamin quantity in sprouted seeds for food
Is part of: Jaunasis mokslininkas 2014: studentų mokslinės konferencijos pranešimų rinkinys / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija,, 2014
Extent: p. 142–144
Date: 2014
Abstract: Seed sprouting is one the processing methods increasing their nutritional value. The supply of sprouted seeds for human consumption is increasing. Various supermarkets provide different types of organic. Various seeds may be sprouted (peas, radishes, amaranths, lens, wheat, oats, beans, lucerne, clovers and others). Only the seeds of the Solanaceae family and Fabaceae family, Lathyrus genus are not recommended for sprouting. From all the researched sprouted seeds for food, lens are characterized by the abundance of dry metter. Alfalfa had the biggest amount of vitamins C, P. Mung beans are also found significant amounts of vitamins C and P. The least amount of dry metter and vitamin compounds were determined in Quinoa sprouted seeds for food
Internet: https://hdl.handle.net/20.500.12259/87086
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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